Thursday, 18 September 2014

Normally, when I make curry dishes, whether Indian or Thai,
I start with a shortcut – a ready-made curry spice paste that I can find in
most grocery stores. But making the curry spice paste from scratch is just as
easy, tastes infinitely fresher and the flavors of the aromatics really shine
through in the coconut milk, instead of just being “spicy hot” like normal
ready-made pastes.

The extra 5 minutes spent on grating the onion, ginger and
mincing garlic is definitely worth it. This recipe is from Entice with Spice by Shubhra Ramineni. It’s her first
book and published by Tuttle Publishing, the same company that published my own
Steamy Kitchen book. It’s filled with simple Indian family recipes (and
beautifully photographed dishes) that are perfect for busy families. This
Indian Fish Coconut Curry is a fine example. Beginning to end, it took less
than 20 minutes to make.

2. Heat a medium saucepan over medium heat and swirl in the
oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to
medium-low and let the aromatics cook slowly. Saute until very fragrant, about
5 minutes. Take care not to let it burn!

3. Add the tomato and saute for another 3 minutes, stirring
frequently. Use your spatula and smash the tomatoes a bit, to break them up.

4. Add the garam masala, chili powder, salt and pepper. Stir
to combine and cook for 2 minutes. This is the masala (spice base).

5. Turn the heat to medium-high. Pour in the coconut milk
and the water. Add in the chili pepper if using. When the mixture comes to a
good boil, add in the fish and cook for 4 minutes or so, until the fish is
cooked through.